NUTRIENT EXCESSES AND DEFICIENCIES Foods I Spring 2009 Objective 2.01

Kwashiorkor or Protein Energy Malnutrition  Protein malnutrition  Sources: Meats, eggs, fish

Night Blindness  Deficiency-Vitamin A  Sources-Red-orange food, egg yolks, liver and dairy

Rickets  Deficiency: Vitamin D  Misshaped breastbones and legs  Sources: Fortified Milk, sunshine

Scurvy  Deficiency: Vitamin C  Symptoms: Sores on skin, mucous membranes, untreated-fatal  Sources: Citrus fruits

Beriberi  Deficiency: Thiamin B1  Numbness in ankles and legs followed by severe cramping and paralysis  Food Sources: Whole Grains and meats

Pellagra  Deficiency: Niacin B3  Raw and inflamed skin rash, abdominal pain, diarrhea, dementia and paralysis  Liver and kidney. Meat, poultry, peanuts and peanut butter

Pernicious Anemia  Deficiency: Vitamin B12  Abnormally large red blood cells, depression, and drowsiness  Animal proteins

Osteopororosis  Deficiency: Calcium  Porous and brittle bones  Milk and Milk Products

Hypertension  Excess: Sodium  Force applied by the heart to pump blood through the blood vessel  Causes: Smoking, overweight, too much salt in the diet

Goiter  Deficiency: Iodine  Enlargement of the thyroid gland  Sources: Seafood and iodized salt

Anemia  Deficiency: Iron  Symptoms: Fatigue, pale  Function: Carries oxygen in the blood  Source: Meat, seafood, egg yolks, dark leafy green vegetables